It was only the other day that I was chatting with a friend while shopping that I noticed Duck was on offer. It had been a long while since I have revelled in the enjoyment of fresh duck. Sure I have had crispy duck, Peking duck and other such treats but the joys of a good home cooked roast duck it has most definitely been a while.
To me, simple food is always the best. If it is too complex one sometimes feels let down. You know, you plan an event, you get the ingredients, go over and over making sure that all is right. Then when it comes down to it you one feels somehow deflated.
Not this time, duck is a treat, when roasting duck the aromas always tantalize my nose, and the taste once cooked is simply put amazing.
1 large orange
3 tablespoons extra virgin olive oil
2 cups fresh breadcrumbs
3 sticks celery
2 tablespoons fresh chopped parsley
½ cup of sweet corn
1 teaspoon fresh chopped chives
1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon White Pepper
Peel, core and chop your apples, place into a pot with a ¼ cup of water, bring to boil and cook through. Once cooked mash and set to one side.
Chop up one onion and place In a large bowl add all remaining ingredients (aside from the duck and one onion) and blend together to form a dry bread mix. Add to this the cooked apples and mix thoroughly.
Wash your duck through then dry and place in your oven proof dish. Peel your remaining onion and place inside your duck. Stuff your breadcrumb mixture inside the duck, filling until it spills out.
Pour over 3 tablespoons of extra virgin olive oil, then flavour with a pinch of salt and fresh ground black pepper. Slice the orange in two and put both halves into the tray with the duck.
Place inside your pre-heated oven (350c) and cook until the temperature in the thigh reaches 165F, usually 20 minutes per pound.
Remove from the oven and leave sit for ten minutes, carve and enjoy. Go on, go out and treat yourself, it will be all worth it.
(Useful tip, duck fat is excellent to cook with try and save from your pan)